These Rosemary & Maple Glazed Sweet Potatoes are simple, tasty, and pair with lots of different main dishes. Our new favorite way to eat sweet potatoes!
Have I got a sweet potato recipe for you! Believe it or not, this is one of those posts that I’ve been hanging onto for, oh…two years now!
Yes, you heard me right. I’ve been making this recipe for two years and it is probably my favorite way to eat sweet potatoes when they aren’t grilled during the summer.
Here’s a few reasons why I like this Rosemary & Maple Glazed Sweet Potatoes recipe. For one thing it is so dang simple because it has only a few ingredients. It’s fancy enough to make for the holidays (I’ve served this for Easter before!), but it is also easy going enough for dinner with your family – for example, I just made this last week when I served meatloaf for dinner. One more thing about this recipe…while it’s not traditional “Thanksgiving Sweet Potatoes” it is really delicious, really pretty and a bit healthier than the stuff with the marshmallows.
A couple more things about this recipe…easy to double or triple or make a whole bunch less if you need too. You can use dried herbs, but trust me, fresh is best. And please…whatever you do, use real honest-to-goodness maple syrup. We like Ben’s Sugar Shack from Amazon. We get it in our monthly Amazon Subscribe & Save shipment and it is legit good!!! Just say no to the colored sugar in the bottle and use the good stuff, okay? It really is the key to bring out the flavors in this dish.
The only thing you might find tricky about this recipe is when it comes time to preparing it on Thanksgiving – it’s not really one you can make ahead of time…more like one of the last things you want to put in the oven because, like a roasted turkey, or other potato dishes, there’s some cosmic rule about them cooling off in a snap second.
At any rate, cook them last and you’ll be gold.
I do think you’ll love these sweet potatoes. They have a really beautiful earthy flavor because of the fresh herbs and maple syrup and even though they don’t have marshmallows brûléed all over them doesn’t mean the kids won’t eat them. I assure you, they will. This is currently one of Ruby’s favorite eats…like, if you put a bowl of these warmed up in front of her, she’ll grab a handful and walk around munching on them. Whatever makes the little fire chicken happy, right?
BTW – fire chicken is our nickname for her, and…if you ever get a chance to watch The Incredibles 2…the character of Jack Jack…is kind of identical to Ruby. Just watch the movie…it’s hilarious and entertaining!
Basically, in short – make these sweet potatoes and watch the movie. Perhaps…make the potatoes while watching the movie? There’s an idea!
Happy Thanksgiving everyone. I hope you love this delicious side as much as Ruby does.
- 3 lbs sweet potatoes, peeled and chopped into even, bite-sized pieces
- 3-4 tbsp maple syrup
- 3 tbsp fresh rosemary leaves, finely chopped
- Sea salt to taste, fine, not coarse
- 15 fresh sage leaves
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and top with a sheet of parchment. (easy cleanup)
- Place the chopped sweet potatoes on the baking sheet, pour the maple syrup, sea salt, and chopped rosemary over the potatoes and toss together with hands to evenly distribute. Scatter the sage leaves on top of the potatoes.
- Bake for 40-45 minutes, or until tender.
- Serve immediately
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 278 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 163mg Carbohydrates: 67g Fiber: 6g Sugar: 37g Protein: 3g